The email addresses you entered will not be stored and will be used only to send this email. Privacy Policies

Ingredients
Serves: 4

2 small pawpaws (750g total), peeled and cut into 2cm chunks

1 teaspoon grated lemon zest

1 tablespoon lemon juice

Ground allspice

Pepper

3/4 cup raspberries

1½ tablespoons white sugar

1½ tablespoons firmly packed light brown sugar

3 teaspoons unsalted butter

2 tablespoons plain flour

View list

Add to
list

Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com

DirectionsPreparation:10min › Cook:15min › Ready in:25min

Preheat the oven to 220°C. Toss together the pawpaw, lemon zest, lemon juice and a pinch each of allspice and pepper in a 20 cm round ceramic or glass baking dish. Scatter the raspberries on top.

Combine both the sugars and the butter in a small bowl. Mix in the flour until the mixture is crumbly. Sprinkle the crumb mixture over the fruit. Bake for 12 to 15 minutes or until the top is lightly browned and set and the fruit is heated through.

Did you know?

Pawpaws are a wise choice for snacking: gram for gram, they contain more than ten times as much vitamin C as apples.